Hearty, Thai Chicken Noodle Soup


Brrrrrr, it’s cold in here! Temps may be dropping, but I’ve got the perfect pick me up heading into chilly season – soup! A go-to comfort food for most, homemade soup makes for an easy dinner, a dish sure to bring satisfaction all throughout the holiday season. I’ve come up with a new twist on an old favorite, a Thai Coconut Chicken Noodle Soup is sure to keep you cozy and warm when temps are in the single digits.

I have a love-hate relationship with soup — and to be honest, it originated with chicken noodle soup. Canned chicken noodle soup, that is. As a kid, I hated the high broth to contents ratio that came from canned soup. Can you blame me for not wanting to drink chicken broth (with only a few noodles) for lunch?? On the contrary to canned soups, broth to contents ratios are controllable in homemade soups so I decided to make my own when I moved out on my own. Soup has grown on me, so much so that I now make my mom bring me Amish-made stews from my hometown when she visits.

One of the soups I request from her is the classic Chicken Noodle Soup. It’s delicious, but I wanted to try my hand at making my own instead of having it hand delivered from Pennsylvania. I’ve been cooking with coconut milk a lot recently, so naturally, I decided to make the recipe a little unique (like me!) Kitchen creativity got the best of me, so I put a Thai-twist on the classic recipe using San Giorgio Spaghetti.

Verdict: I can’t get enough.

Soup is a great recipe for gatherings — whether you’re having a dinner party or large family holiday party, soups make for great appetizers and/or simple dishes for potlucks. They reheat well, and they can be tweaked to fit the dietary restrictions of your audience. For example, this recipe contains chicken and chicken broth, BUT this soup can easily be made without chicken while vegetable broth is substituted for chicken broth. Voila, you’ve now got a delicious vegetarian option. We can call it Thai Coconut Noodle Soup.

Aside from giving you a killer Autumn Pasta Salad recipe in my last post with San Giorgio pasta, I reiterated that we’re approaching a season centered around community. Fall and Winter are filled with food, and great food provides amazing opportunities for us to eat, gather, and give back. Some conceptualize giving back as limited to volunteering, but we often forget that the little things in life, like a great meal, can give back on a deeper level by igniting a sense of community.

Hearty, Thai Chicken Noodle Soup

  • Difficulty: Easy
  • Print


Yield: 12 people (double the recipe to serve larger parties of ~25 people)

Credit: StylishlyTaylored.com


  • 3 boneless, skinless chicken breasts, baked and shredded
  • 2 boxes of San Giorgio Spaghetti
  • 1 tbsp. coconut oil
  • 1 small red onion, diced
  • 1 tbsp. garlic, minced
  • 5 cups chicken broth
  • Salt, a pinch
  • Pepper, a pinch
  • 2 oz. Superfood curry powder, Juniper’s Apothecary
  • 1 c. celery, chopped
  • 1 large carrot, chopped
  • 1 can coconut milk, ~13.5 oz.
  • ¼ cup fresh lime juice


  1. Preheat oven to 375F.
  2. Bake boneless, skinless chicken breasts for 30 minutes. Ensure that the chicken is thoroughly cooked; if any pink-tint remains when cutting into the center of the breast, continue to bake until it is no longer visible.
  3. Alternatively, bake chicken breasts in a crockpot (low heat for 1-2 hours) with chicken broth, salt, and pepper. This method makes pulling apart the chicken easier, however requires additional time.
  4. Using a fork, shred chicken breasts and set aside.


  1. Heat coconut oil in a large soup pot or cast-iron Dutch oven. Add red onions and garlic, briefly sautéing for 1 minute,
  2. Add in chicken broth, shredded chicken, salt, and pepper. Let simmer on medium heat for 5 minutes.
  3. Remove from heat and let sit.
  4. In parallel, bring water in a large pot to a boil. Add San Giorgio Spaghetti and cook al dente. Strain noodles and add to pot containing chicken broth.
  5. Add celery and carrots into pot containing noodles and broth.
  6. In a food processor or blender, blend 1 cup of the broth from the pot containing noodles with Superfood curry and coconut milk. Blend until the mix appears smooth and is a homogeneous liquid.
  7. Add this creamy broth back to the pot containing noodles.
  8. Simmer on low-medium heat for 10 minutes before serving; or refrigerate until ready to serve.
  9. When serving, garnish soup with fresh lime juice.

Optional: top each bowl with shredded cheese or ripe avocado to help cut the spice for any guests that are less tolerant of spicy dishes!!



Good food fuels good people, and good people fuel strong communities. Whether you’re a mentor, volunteer, daughter, son, or best friend — grab a box of San Giorgio pasta, try your hand at this Hearty Thai Chicken Noodle Soup, and keep spreading the kindness. Be sure to share pictures of how you’re using #SanGiorgio4Good this Holiday season by hash-tagging your photos and tagging me, @stylishlytaylored!

Still hungry? Stay tuned for more of my favorite Fall recipes using San Giorgio pasta!  

Can’t wait? Be sure to check out some of my other RECIPES for more kitchen-creation inspiration.

Don’t feel like cooking? Don’t sweat it. Check out my recent EATS for quality spots to hit up for those days when you’re not feelin’ so creative.

Until next time, keep cooking!



This is a sponsored post by San Giorgio Pasta, however, all views and kitchen creations are my own!

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